Kolozsvari Rakott Kaposzta
Transport your taste buds to Hungary with Kolozsvári Rakott Káposzta, a heartwarming layered cabbage casserole that’s the epitome of comfort food. This traditional Eastern European dish features tender sauerkraut, flavorful ground pork, smoky sausage slices, and fluffy rice, all brought together with the creamy richness of sour cream. Infused with bold paprika and aromatic garlic, this savory casserole is baked to golden perfection, creating layers of harmonious textures and flavors in every bite. Perfect for cozy family dinners or as a unique addition to your dinner party menu, this recipe is hearty, satisfying, and incredibly easy to prepare. Serve it piping hot with a dollop of extra sour cream for the ultimate Hungarian comfort food experience! Keywords: Hungarian cabbage casserole, Kolozsvári Rakott Káposzta recipe, layered sauerkraut casserole, Hungarian comfort food.
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Recipe Information
Ingredients
- 1000 grams Sauerkraut
- 500 grams Ground pork
- 200 grams Sliced smoked sausage
- 200 grams Cooked rice
- 1 large Onion, finely chopped
- 2 Garlic cloves, minced
- 2 teaspoons Paprika powder
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 400 grams Sour cream
- 2 tablespoons Vegetable oil
- 1 large Egg
Instructions
Preheat your oven to 180°C (350°F).
Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
Add the ground pork to the skillet and cook until browned, breaking it up with a wooden spoon. Stir in the paprika powder, salt, and ground black pepper. Remove from heat and set aside.
In a large bowl, mix the cooked rice with the egg until well combined. Set aside.
Rinse the sauerkraut under cold water if it's too tangy, and drain it well.
Grease a large baking dish. Spread one-third of the sauerkraut evenly at the bottom of the dish.
Layer half of the cooked ground pork mixture on top of the sauerkraut.
Spread half of the cooked rice mixture over the pork.
Repeat the layers: one-third of sauerkraut, the remaining pork mixture, the remaining rice, and finish with the last third of sauerkraut.
Top the dish with the sliced smoked sausage.
Spread the sour cream evenly over the top of the casserole.
Cover the baking dish with aluminum foil and bake in the preheated oven for 60 minutes.
Remove the foil and bake for an additional 30 minutes, or until the top is slightly browned and bubbling.
Serve the Kolozsvári Rakott Káposzta hot, garnished with additional sour cream if desired.
Nutrition Facts
Calories |
3995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 298.1 g | 382% | |
| Saturated Fat | 129.9 g | 650% | |
| Polyunsaturated Fat | 23.2 g | ||
| Cholesterol | 1034 mg | 345% | |
| Sodium | 11720 mg | 510% | |
| Total Carbohydrate | 151.5 g | 55% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 54.6 g | ||
| Protein | 190.6 g | 381% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 1109 mg | 85% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 2581 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
